ULTIMATE CILANTRO LIME STEAK BOWLS
These Cilantro Lime Steak Bowls feature juicy steak marinated in a zesty cilantro lime sauce, served over fluffy rice, and topped with your favorite additions. This recipe is a quick and delicious dinner option that's both satisfying and customizable.
Equipment
- Medium bowl
- Large resealable bag or shallow dish
- Medium saucepan
- Grill or large skillet
- Meat thermometer
- Fork
- Cutting board
- Knife
- Bowls
Ingredients
- 1.5 lbs Flank steak or Skirt steak
- ¼ cup Olive oil
- ¼ cup Lime juice, freshly squeezed
- ¼ cup Cilantro, chopped
- 2 cloves Garlic, minced
- 1 Jalapeño, seeded and minced optional
- 1 tsp Cumin
- 1 tsp Chili powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 cup Long-grain rice
- 2 cups Water
- 1 tbsp Olive oil
- ¼ tsp Salt
- Optional toppings: Black beans
- Optional toppings: Corn
- Optional toppings: Avocado
- Optional toppings: Salsa
- Optional toppings: Sour cream
- Optional toppings: Shredded cheese
- Optional toppings: Lettuce
- Optional toppings: Pico de Gallo
Instructions
- In a medium bowl, whisk together the olive oil, lime juice, cilantro, garlic, jalapeño (if using), cumin, chili powder, salt, and pepper.
- Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, water, olive oil, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
- Remove from heat and let stand for 5 minutes, covered.
- Fluff the rice with a fork, then stir in the chopped cilantro and lime juice.
- Remove the steak from the refrigerator and let it sit at room temperature for about 20-30 minutes before cooking.
- Heat a grill or a large skillet over medium-high heat. If using a skillet, add a tablespoon of olive oil.
- Remove the steak from the marinade, allowing any excess to drip off.
- Cook the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the steak reaches your desired internal temperature (130-135°F for medium-rare).
- Let the steak rest for 5-10 minutes before slicing against the grain.
- Divide the cilantro lime rice among bowls.
- Top with sliced steak.
- Add your favorite toppings, such as black beans, corn, avocado, salsa, sour cream, and shredded cheese.
- Serve immediately and enjoy!
Notes
For best results, marinate the steak for at least a few hours. Letting the steak rest after cooking is crucial for a tender result. The bowls are highly customizable; feel free to substitute ingredients based on preference or dietary needs. Leftovers can be stored separately in airtight containers in the refrigerator for up to 3-4 days. The rice will stay fresh for up to 5 days.